Black Pepper Steak Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking so they cook evenly. Pat both sides dry with paper towels to remove surface moisture.

Season steaks

Lightly sprinkle both sides of each steak with kosher salt (about 3/4 tsp per side total). Press coarsely ground black pepper evenly into both sides so it adheres; you should have a visible crust of pepper.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1–2 tablespoons vegetable oil and heat until shimmering but not smoking.

Sear steaks

Add steaks to the hot pan, spacing them so they do not crowd. Sear undisturbed for 3–4 minutes to develop a deep brown crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time ±1–2 minutes for desired doneness.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–10 minutes while you make the sauce; this keeps juices in the meat.

Sauté aromatics

While steaks rest, wipe out most of the fat from the skillet, leaving behind about 1 tablespoon of browned fond and a thin film of oil/butter. Reduce heat to medium, add 2 tablespoons unsalted butter. When butter melts, add minced shallot and sauté 1–2 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant—do not burn.

Toast pepper and deglaze

Add 1½ tablespoons coarsely cracked black pepper to the pan and stir for 15–20 seconds to bloom the pepper. Pour in 3 tablespoons beef stock and scrape the browned bits from the bottom of the pan with a wooden spoon to deglaze. Let the liquid reduce by half, about 1–2 minutes.

Finish sauce

Stir in 2 tablespoons soy sauce, 1 teaspoon Worcestershire sauce and 1 teaspoon Dijon mustard (if using). Reduce heat to low and add 3 tablespoons heavy cream, stirring until combined. If you prefer a slightly thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce; cook 30–60 seconds until thickened. Taste and adjust seasoning—add a pinch of salt only if needed, since soy is salty.

Mount with butter (optional)

For gloss and richness, remove the pan from heat and swirl in an extra 1 tablespoon cold butter until melted into the sauce.

Slice steaks across the grain into 1/3–1/2-inch slices. Spoon the black pepper sauce over the sliced steak, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side if desired. Serve immediately while hot.